I’m honored to have had this recipe selected to be featured at Foodpress.com. These biscotti cookies are pure Christmas. They have all the quintessential holiday spices (cinnamon, cloves, and nutmeg) along with tons of orange zest and plumped cranberries. Biscottis are some of my favorite cookies, and I love how versatile they are (I’ve done chocolate chip biscotti, orange lavender, lemon white chocolate, and so on). Not only do they take well to your personal spins, but they are SO easy to make, and I can’t resist how crunchy these twice baked cookies are. I have given these as gifts, and they are also great for cookie swaps. I’m listing three ways to make them (in a stand mixer, food processor, or by hand), so you have no excuse but to try them out 😉 I will warn you though…I’m sitting here in the kitchen while they bake and it’s almost torture to smell them and not be able to eat them yet. They will make your house smell amazing.
10 oz all purpose flour (2 cups)
3/4 tsp ground saigon cinnamon (use real cinnamon, not the fake stuff)
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp sea salt
1 tsp baking powder
3/4 cup sugar
3/4 cup unsalted butter, melted
2 extra large eggs
1/8 cup (2 tbsp) packed orange zest (zest of about 4 oranges)
3/4 cup dried cranberries
1/2 cup chopped pecans, optional
How to Make Them (I made them in a Stand Mixer):
Preheat oven to 350F. Put your cranberries in a bowl and pour boiling water over them, letting them soak and plump up for 2 minutes (or pour warm water over them and let sit for 30 minutes). Drain them well (you don’t want excess water in the dough).
Combine the flour, baking powder, salt, cinnamon, cloves, nutmeg, and sugar in a mixing bowl and mix on low with the paddle attachment for 1 minute, until combined (if you’re doing it by hand, just whisk to combine. If doing in food processor, process for 10 seconds). Add the eggs and butter and mix on low until it is combined and clumps together (same with mixing by hand or processing). Mix in the cranberries, pecans if using, and orange zest to distribute (if using food processor, mix them in by hand so you don’t slice up the cranberries).
Scrape the dough out onto a parchment paper lined (or greased) baking sheet and flatten it out into a big rectangle. I like to do mine about 4.5 inches tall and 17 inches across (keep in mind it will expand as it bakes), but make it whatever dimensions you like.
Bake for 35 minutes until the edges start to brown slightly. Turn the oven down to 325F and take the biscotti out. Let the biscotti rectangle cool on the pan for 15 minutes, then slice them up with a serrated knife vertically into 1/2 inch thicknesses.
Let the knife do the work for you, and use light pressure so the cookies don’t break (and if your dough tears, let them cool for 5 more minutes). Place the biscotti slices back onto the baking sheet cut side up and bake for 30 minutes, until they are golden brown and crunchy. Let them cool on wire racks, and enjoy the crispy crunchy goodness =)
(Here’s another batch of biscotti I did, but I used black cherries instead of cranberries).
Please leave your comments, questions, or suggestions below. Have a great weekend!
All my variations on biscotti are modified from James Peterson’s recipe in Baking. You can check out his book on my Cookbooks Actually Worth Buying section of my homepage.